Corn Products U.S.

WESTCHESTER, Ill.—The demand for quality gluten-free bakery items has increased as the awareness and incidence of gluten intolerance and celiac disease has reached significant levels. Gluten-free consumers want a selection of good tasting foods and are calling for products that are similar to wheat-based foods.Formulating gluten-free bakery products is challenging as the protein in wheat gluten is what gives bakery items texture and form. Expandex™ is a non-GMO modified tapioca starch made by a proprietary process that imparts unique expansion properties when used in baked and fried items. Eric Shinsato, technical sales support manager at Corn Products, discusses how this new starch product gives bread a moist, light texture, keeps pizza crusts crisp and makes soft, moist cookies. It may reduce the amount of gum used and extends the shelf life of gluten-free baked goods. Expandex modified tapioca starch is a versatile ingredient suitable for commercial applications as well as consumer recipes.

The VendorWorks presentation will be given Thursday, Oct. 19, from 3 to 3:50 p.m. at SupplySide West. For more information, visit www.cornproductsus.com or Booth #7040-7042.